Djej Kdra Toumiya (Moroccan Chicken Stew)

1.Combine chicken, almonds, turmeric, pepper, ginger, cinnamon, and smen in a medium pot over medium heat; cook, turning, 3-4 minutes. Add half the onions and broth; reduce to medium-low; cook, covered, for 30 minutes.

2.Add remaining onion and parsley to chicken; cover and cook until chicken is tender, 25-30 minutes. Remove chicken; set aside. Bring sauce to a boil; cook until thickened, 13-15 minutes. Return chicken to pot along with salt and chickpeas; heat through. Drizzle in lemon juice and serve.